Recado Rojo

Recado Rojo

May 7, 2020

Recado Rojo

Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 1 cup i did a x8 and it made 1qt

Ingredients

2 tablespoons of Achiote seeds x8 (1 cup in soak water) - i used pre-ground
2 Habanero Chiles (30 gr) x8(16?ish?) remove guts
1 lemon (30 gr) (i got some lime juice)
1 Sour Orange (200 gr) (i got regular oj - 1 cup oj
4 garlic cloves (20 gr) x8(30 garlic)
4 cloves x8(32 cloves, 1 heap 1/4 teaspoon = 4 cloves / 32 = 8 heap 1/4 teasp so 2 tsp)
1 teaspoon of coriander seeds (don't have coriander!!)
1 teaspoon of Cumin seeds (x8
1 teaspoon of allspice (x8
1/2 teaspoonful of nutmeg (no nutmeg!!)
1/2 teaspoonful of oregano (x8
1/2 cup of White Vinegar (125 ml) (1 cup vin)
1/2 teaspoon of pepper (x8
1 teaspoon salt (x8
eh.... a little bit wet with 1 cup of oj and 1 cup of vinegar. but it's tasty

Instructions

Soak Achiote Seeds
  1. 1. Put 2 tablespoons of annatto seeds in a bowl and cover with boiling water.
  2. 2. Let the annatto seeds soak for 24 hours, to soften them .
Toast herbs and spices
  1. Toast spices
  2. Toast aromatics
Mill everything into a paste
  1. Put into a spice grinder

Additional Notes

http://www.mexican-authentic-recipes.com/salsa_y_dips-pasta_achiote.html

Add comment